Directions:
- Place beans and water in a Dutch oven. Bring to a boil; cover and cook 8-10 minutes or until crisp-tender.
- Meanwhile, in a small heavy saucepan, whisk the cornstarch, broth, egg yolks, Parmesan cheese and lemon juice until blended well.
- Cook and stir over low heat until mixture begins to thicken, bubbles around edges and reaches 160 degrees, about 15 minutes.
- Add butter, one piece at a time, whisking after each addition until butter is melted. Remove from heat.
- Stir in the parsley and onion.
- Drain the beans; top with sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 148.7 Kcal (623 kJ) | ||
| Calories from fat | 94.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.47g | 16% | |
|---|---|---|---|
| Cholesterol | 104.01mg | 35% | |
| Sodium | 179.91mg | 7% | |
| Potassium | 304.91mg | 6% | |
| Total Carbs | 9.24g | 3% | |
| Sugars | 3.59g | 14% | |
| Dietary Fiber | 3.42g | 14% | |
| Protein | 6.02g | 12% | |
| Vitamin C | 18mg | 30% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.6mg | 9% | |
| Calcium | 88.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 61.49 Kcal (257 kJ) | ||
| Calories from fat | 38.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.33g | 16% | |
|---|---|---|---|
| Cholesterol | 43.01mg | 35% | |
| Sodium | 74.39mg | 7% | |
| Potassium | 126.08mg | 6% | |
| Total Carbs | 3.82g | 3% | |
| Sugars | 1.49g | 14% | |
| Dietary Fiber | 1.41g | 14% | |
| Protein | 2.49g | 12% | |
| Vitamin C | 7.4mg | 30% | |
| Iron | 0.7mg | 9% | |
| Calcium | 36.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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